Telefono Arancini

Ingredients (serves 4)

• 4 cups risotto, cooked and refrigerated overnight
• 1 cup finely grated parmesan
• 3 eggs
• ½ cup milk
• 1 cup bread crumbs
• ½ cup polenta
• 1 cup flour, seasoned with salt and pepper
• Mozzarella and vintage cheddar cheese, cubed
• Olive oil
• Tomato sauce

Method

Preheat oven to 180°C.

Mix the parmesan and risotto together.

Set up a 'crumb run' using three medium sized mixing bowls: fill bowl one with seasoned flour, bowl two with eggs and milk whisked together, and the bread crumbs and polenta in bowl three.

Take around 2 tablespoons of the risotto, form into a ball then flatten into your hand. Place 1 piece each of cubed mozzarella and cheddar cheese in the middle of your flattened ball, cover and reform into a tight ball.

Drop into the flour in batches of 4 at a time. Once you have 4 balls in the flour, shake off excess then put them into the egg mixture making sure they get well coated, then drop them into the crumbs mixture. Again, make sure they are well covered, shake off excess and place on a tray.

Once all of your balls are formed, fry in hot oil to seal. The oil should almost cover the balls.

Turning them over regularly, once they're golden brown (less than a minute), place them onto a baking tray.

Place the balls in the oven for 8-10 minutes. This will finish their cooking and melt the cheese inside.

Serve immediately with your favourite relish and a little sea salt.